Creamy cucumber salad

This beautiful cucumber salad was a staple in our family growing up, we ate it often and I always enjoyed it. There’s not much to it, just a few simple ingredients – I think that’s what I love about it. I’m a sucker for good food made with simple quality ingredients. In this case crisp cucumbers and fresh aromatic dill tossed in this creamy sour cream dressing.

Nowadays, I still make it almost as often as I had it as a kid. It’s the perfect addition to your brunch table and a great midday snack. It also goes lovely with grilled salmon, roasted chicken and more.

YIELD – approx. 4-6 servings (as a side)

INGREDIENTS

2 english cucumbers

3 sliced green onions

1/4 cup roughly chopped dill

1/2 cup full fat sour cream*

juice from 1/2 fresh lemon (optional)

salt and pepper to taste

DIRECTIONS

Cut cucumber into quarters lengthwise, then the quarters into slices and add to small serving dish.

Add dill, green onions, and sour cream to the cucumbers and toss until well combined. Add lemon juice if desired and salt and pepper to taste.

Dish up and enjoy!

SPECIAL NOTE: This salad has been made traditionally with sour cream in my family, however if you’d prefer you can use greek yogurt.

I hope you like this effortless salad recipe as much as I do. But, don’t be afraid to make it your own, experiment with other herbs or a splash of flavoured vinegar.